Koozh Vadam is a traditional South Indian summer recipe which is made with rice and sago. When summer starts this is the first item made by my mom. She used to make this in large batches and store it for the entire year.
This vadam is very simple and easy to prepare. Soak rice and sago in proper proportion and grind to smooth paste. Boil this batter along with water and spices. Pour a tsp of prepared batter in a cotton cloth or plastic sheet and dry it for 2-3 days. Once it dries completely, you can store this vadam in an airtight container and use it for a year. Whenever required take a small amount of vadam and deep fry it in the oil and relish it with any rice. The basic tip and tricks are given below in the recipe notes. Now let us see how to prepare this recipe.
- 1 cup Idli Rice
- 1/4 cup Sago/Javvarisi
- 5 Green chilies
- 1 tsp Cumin seeds/Jeera
- 1/2 tsp Asafoetida/hing
- salt to taste
- 8 cups Boiling Water or more
- Wash and soak rice and sago separately for 1 hour. Grind chili paste and set aside. Then grind soaked rice and sago to smooth paste. My blender grinds both at the same time. If your mixer does not grind both, separately grind rice and sago and then mix them.
- Now heat a wide kadai or any big bowl and boil 3 cups water. Then add required salt, green chili paste, cumin seeds, hing to the boiling water. Now pour the ground rice sago mixture in boiling water and mix it thoroughly without forming lumps.
- At a certain point, the batter starts to thicken. At this time add remaining boiling water little by little at a time and bring to a watery consistency. Once the rice is cooked well let it cool for a while. Then spread a cotton cloth or a plastic sheet. Take a small spoon full of batter and spread it in circle form as shown. Let it dry in sun for a day.
- Next day it dries and looks like this as shown in the picture. Now remove everything and place it on a plate. You can see still it is wet. Now keep this plate in sun for 2 more days and it gets dried completely. Now you can store this in an airtight container and use it when needed.
- Heat oil in a kadai. Once oil gets heated add the dried vadams and fry it. It turns out to be crisp. Remove it and you can have this as an accompaniment with any rice.
- Soak both rice and sago separately and then blend to smooth paste.
- While making the batter, adjust the consistency of the water accordingly. This takes about 7 to 8 cups of water.
- Make the batter watery as this would thicken when cooled.
- While you pour the batter should be like dosa batter consistency. If you pour it should spread evenly by itself.
- The first day it would be thicker in consistency while drying.
- After drying completely for 2-3 days it becomes translucent as shown in the pic.
- In hot places, it dries easily within 24 hours. But make sure to dry it completely by keeping it in sun at least for 2-3 days.
- Once it dries completely you can store this up to a year in an airtight container.
Crispy and crunchy Koozh Vadam is ready to relish.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
1 cup means 240ml..? shall i use raw rice instead of boiled rice in the same measurement. cfm
Sorry for the late reply. Yes,1 cup is 240ml. You can use any rice. Thank you.
1 cup means 240ml. Shall i use raw rice instead of idly rice. Sagoo is adding for what purpuse.
Sago gives a glossy texture and also helps vadam turn crispy while frying. Thank you.